Moo Dat Diow
SavoryPork JerkyWhile not technically“jerky” because it’s not dehydrated, these sweet, savory nuggets are a greatsnack by themselves or eaten with Thai sticky rice as a meal. They also travelincredibly well because they are glazed with soy and sugar and fried. I packthem for long trips and for my kids’ lunches.
Ingrediënten
MAKES: 4 SERVINGS
- 1 lb 454 g pork shoulder
- 1 clove garlic minced
- 1 tsp white pepper
- 2 tbsp 30 ml fish sauce
- 1 tbsp 15 ml Thai soybean sauce
- 2 tbsp 30 ml sweet soy sauce
- 1 tbsp 14 g palm sugar or brown sugar
- 4 cups 960 ml canola or other high-temperature cooking oil, for frying
Instructies
- Cut the pork into thin strips about 3 inches (8 cm) long and ½ inch (13 mm) wide.
- It’s okay to trim any silver skin away, but don’t trim off too much fat.
- Combine the garlic, pepper, fish sauce, soybean sauce, sweet soy sauce and sugar in a blender and blend into a fine puree or until you can’t detect any garlic bits in the marinade.
- Place the pork in a bowl, pour the marinade over the pork and massage it well until the pork is completely coated.
- Marinate the pork, covered, in the refrigerator for at least 4 hours, or overnight.
- Line a sheet pan with paper towels or parchment paper.
- Shake off the excess marinade, lay the pork on the sheet pan and pat dry with paper towels.
- Many cooks like to take an extra step and at this point dry the pork in the fridge overnight, uncovered.
- That will create a dryer jerky.
- I like a moister jerky so I cook it immediately.
- Heat the oil in a medium saucepan over high heat.
- Bring the temperature up to about 375°F (190°C), and fry the pork strips in small batches.
- Cook for about 4 to 6 minutes, until cooked through and the edges are slightly crisp.
- Remove the pork from the oil and drain on paper towels.
--------------------------------------------------------------------------------------------------
